Delicious Recipes from Lowcountry

Keep It Simple

’Tis the season for gathering around the table with family and friends. But sometimes fixing that festive feast can be a little overwhelming. To make things easier for cooks who aren’t master chefs, we at Monthly have put together this simple but elegant meal that’s perfect for holiday entertaining.

“Easy” can be misleading. Yes, these festive recipes have fewer ingredients and steps than, say, a holiday meal of ham, turkey, duck or roasts with two or three side dishes and elaborate desserts, but that does not in any way mean that they are any less delicious or fall short of a pleasing presentation.

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November is World Vegan Month

THIS TASTY ACORN SQUASH RECIPE SATISFIES EVERYONE’S DIET

Nov. 1 is World Vegan Day. It also kicks off World Vegan Month, which came to fruition in 1994 thanks to the efforts of Louise Wallace, then-president of The Vegan Society. The initial movement took root in 1944, when the Vegan Society was formed as an offshoot of The Vegetarian Society to highlight the differences between the two. Vegetarians don’t eat meat, while vegans take it a step further and do not consume — or often use or wear — food and products derived from animal products, such as milk, eggs and leather. Thanks to a rise in “ethical veganism,” it is no longer unusual to see vegan dishes offered on most restaurant menus or vegan products stocked on grocery store shelves.

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What’s Cookin’? Pumpkin Spice & Everything Nice

The day after Halloween, our family of seven would scrape out the fibrous strands of our pumpkins to reveal the bright orange flesh, cutting it into pieces and roasting in the oven — along with the seeds — to make the most delicious pumpkin soup. These days, pumpkin soup goes well beyond the traditional dollop of cream and pinch of nutmeg and can act as a host for so many diverse flavors, both savory and sweet. While it often takes a starring role on the table in the form of pies and bread, pumpkin also marries well with spicy ingredients without losing its distinct taste. For even more proof of its versatility, look no further than “It’s the Great Pumpkin, Charlie Brown” — the movie’s humorous wit and innocence have stood the test of time and are adored by pumpkin lovers of all ages.

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Healthy Halloween Candy Recipes

Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:

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BBQ ROLL-UPS

BBQ Roll Ups

Recipe by East Coast Smoke BBQ / Makes: 4 servings

BBQ Roll-Ups are an easy make-ahead dish and will be the hit of the tailgate. The first stage of the recipe is prepared at home, then it’s finished off on the grill at the tailgate party.

1 pound of pork barbeque (use cooked Oven- Roasted Pulled Pork, see next page)
8 ounces softened cream cheese
1 bunch fresh cilantro, tough stems removed and leaves finely chopped 
1 cup corn kernels, drained 
Sriracha to taste 
1 cup barbecue sauce 
4 medium flour tortillas

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Oven-Roasted Pulled Pork

pulledpork

Recipe by Carrie Hirsch

This pulled pork is great in BBQ Roll-ups (recibe below). You’ll also have some extra on hand to make more roll-ups the next day or to make a few tasty pulled pork sliders.

1 6- to 7-pound pork butt, boneless
2 tablespoons cayenne pepper
2 tablespoons sweet smoked paprika
2 tablespoons Dijon-style mustard
3 cloves of garlic, coarsely chopped
3 tablespoons dark brown sugar
3 tablespoons coarse salt

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Warm Grain Bowl with Wild Salmon, Almonds & Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
  • 1/4 cup slivered almonds

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Delicious Recipes from Lowcountry

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